Italian Tomatoes Recipes

AUTHENTIC ITALIAN TOMATO SAUCE

Steps:

• In a large pot, sauté onion and garlic in olive oil.
• Empty plum tomatoes into large bowl and squash with your hands.
• Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.

ITALIAN TOMATO SAUCE

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
• Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
• Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.

ITALIAN SAUSAGE AND TOMATO STEW

Steps:

• Bake the sausage until just cooked in either your toaster oven or conventional oven. Once cool, slice into bite size pieces and then set aside.
• Preheat a large pot on medium heat. Add the olive oil and then the onions and peppers. Sauté, stirring occasionally, until lightly browned.
• Now add the leeks and garlic and sauté, stirring frequently for another minute or two.
• Add the tomatoes, broth, beans and thyme and simmer for about 1 hour.
• Add the sliced sausage and season to your preference with the salt and pepper.
• Once you are happy with the flavour, you can reheat and serve or refrigerate/freeze for another day.

AUTHENTIC (QUICK) ITALIAN TOMATO SAUCE FOR PASTA

Steps:

• Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
• Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
• Add the salt and continue to simmer at a fast pace, and stir often.
• The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
• Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma.
• Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
• Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.

ITALIAN TOMATO SAUCE

Steps:

• Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don't break them up too small, you want large chunks.
• In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
• Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
• After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve.

HOMEMADE BASIC ITALIAN TOMATO SAUCE

Steps:

• Heat the oil on medium high heat in a frying pan.
• Fry the garlic for about 15 seconds.
• Add the chopped tomatoes, stir well and bring back to boil.
• Mash the tomatoes with a potato masher, if you like or leave as is.
• Add salt and pepper and simmer for another 5 minutes.
• That's it, you now have a gorgeous tomato sauce bursting with flavours that will make all the difference on your pizza.

ITALIAN TOMATO SALAD

Steps:

• Wash the tomatoes well.
• Cut crosswise to make 1cm slices.
• Cut the fresh cheese to make 1/2cm slices.
• Wash the basil leaves.
• In a small bowl, mix vinegar, olive oil and dried oregano.
• Season with salt and pepper to taste.
• On a large serving plate, arrange tomato slices and black olives.
• Top with sliced cheese and sprinkle dressing over the salad.
• Garnish with basil leaves.

ITALIAN TOMATO SAUCE

Steps:

• Heat the Olive oil in a Large frying pan/Skillet until very hot.
• Add onions and stir until soft and slightly brown.Turn down the heat and add the garlic and Red wine. Leave for 1-2 mins.
• Add tomatoes, basil, oregano, and bay leaves, turn the heat down and leave to simmer for approx 5 mins stirring occasionally. If using fresh tomatoes allow them to reduce slowly, this will take approx 20 mins.
• Once mixture has simmered add puree and stir in, simmer for a further 5 mins.
• Remove from the heat and cool. Sauce can be refrigerated for use later on, If using for Pizza topping use a blender until smooth and spread on pizza using the back of a spoon. If using for bolognese, brown mince and add when ready.

ITALIAN STEWED TOMATOES

Steps:

• In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.